ECTS
5 credits
Training structure
School of Pharmacy
Description
Introduction to food safety:
- History of food fears
- Food spoilage
- Packaging
Objectives
Technology-Quality:
- Low temperatures
- Fermented products
- Milk: biochemical and physicochemical properties
- Ice cream production
- Meat and fish supports, quality technology
- Membrane technologies
- Additives, heat treatments
- Drying
- Fruit
Additional information
EU Manager:
Nathalie Chazal: nathalie.chazal@umontpellier.fr